Pineapple Mojito
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
Pineapple Mojito
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
Yield/Serves:
Makes 1 cocktail
- 1 lime, cut into 12 pieces
- About 1 cup chopped fresh pineapple
- 1 small handful basil leaves
- 3 ounces white rum
- 1 ounce simple syrup (recipe below)
- 2 ounces soda water (seltzer)
- Hollowed-out pineapple for serving (optional)
- Lemongrass stalk, for garnish
- Simple Syrup:
- 17 ounces water
- 2 cups sugar
Muddle the lime, pineapple and basil in a cocktail shaker. Add the rum and simple syrup, and fill the shaker with crushed ice. Shake vigorously. Pour the contents of the shaker into a hollwed-out pineapple (or a very large glass) and top off with crushed ice and soda water. Garnish with lemongrass and two straws.
To make the simple syrup: In a small saucepan, bring water to a boil. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Pour into a sterilized bottle of jar. This simple syrup will keep in the fridge for up to a month.
To make the simple syrup: In a small saucepan, bring water to a boil. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Pour into a sterilized bottle of jar. This simple syrup will keep in the fridge for up to a month.